One-Pot Shawarma Chicken and Rice Recipe
A simple and flavorful one-pot dish featuring tender, spiced shawarma chicken cooked together with fragrant rice. This easy-to-make recipe combines the rich taste of Middle Eastern shawarma spices with the convenience of one-pot cooking for a wholesome and satisfying meal.
- Author: Lila
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Chicken
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
Rice and Spices
- 1.5 cups long grain basmati rice, rinsed
- 2 ½ cups chicken broth or water
- 2 tablespoons shawarma spice mix (a blend of cumin, paprika, turmeric, coriander, cinnamon, and black pepper)
- Salt to taste
- Brown the chicken: Heat olive oil in a large skillet or pot over medium-high heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the chicken pieces along with the shawarma spices and salt. Cook for 5-7 minutes, stirring occasionally, until the chicken is well browned on all sides.
- Add rice and liquid: Pour in the rinsed basmati rice and chicken broth (or water). Stir gently to combine everything evenly in the pot.
- Cook until fluffy: Reduce the heat to low, cover the pot tightly with a lid, and simmer for about 18-20 minutes, or until the rice is tender and the liquid has been absorbed. Remove from heat and let it rest covered for 5 minutes before fluffing the rice with a fork and serving.
Notes
- Shawarma spice mix can be store-bought or homemade for authentic flavor.
- Using chicken thighs helps keep the meat juicy and flavorful.
- Feel free to garnish with fresh parsley or a squeeze of lemon juice for extra brightness.
- Ensure the rice is rinsed well to avoid sticky texture.
- If you prefer, you can substitute chicken broth with vegetable broth or water.
Keywords: shawarma chicken, one-pot meal, chicken and rice, Middle Eastern recipe, quick dinner